Recipe Tips

Preparation

parsnips

Cook parsnips in large saucepan of boiling salted water until tender, about 12 minutes. Drain well. Transfer to processor. Add cream; puree until smooth. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Transfer to microwave-safe bowl, cover, and chill. Rewarm in microwave on high in 15-second intervals before using.

salad

Puree first 4 ingredients in blender. With machine running, gradually add oil. Season dressing to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring dressing to room temperature before using.

Cook haricots verts in small saucepan of boiling salted water until crisp-tender, 2 to 3 minutes. Drain. Transfer to small bowl of ice water to cool. Drain. Cut crosswise on sharp diagonal into long strips.

Place haricots verts, fennel, and next 3 ingredients in large bowl. DO AHEAD Can be made 1 hour ahead. Cover and chill.

beurre blanc

Boil juice and wine in heavy small saucepan until reduced to 1/4 cup, about 14 minutes. Reduce heat to low. Whisk in cream. Add chilled butter 1 piece at a time, whisking to blend between additions. Remove from heat; cover and keep warm while preparing fish.

fish

Preheat oven to 400°F. Heat oil in heavy large ovenproof skillet over high heat. Sprinkle fish with salt and pepper. Add fish, skin side down, to skillet; cook 3 minutes. Transfer skillet to oven; roast until skin is crisp and fish is cooked through, 6 to 7 minutes.